Danish Ebleskivers

3 separated eggs
2 Tbs sugar
1/2 tsp salt
2 cups buttermilk
2 cups flour
1 tsp baking powder
1 tsp vanilla
Dash nutmeg
Oil

Separate eggs, beat egg yolks and add sugar, salt and buttermilk. Sift dry ingredients together and add to the egg mixture. Beat egg whites until very stiff and fold into the batter. Add vanilla and nutmeg.

Place about a teaspoon of oil in each indentation of a preheated Danish Ebeleskiver Pan (preferably cast iron). Then fill each indentation to about two/thirds full with the batter.
Cook until bubbly on the top. Then turn carefully with a fine knitting needle or skewer or fork and finish cooking the other side. When fully done, you can roll them in powdered sugar, granulated sugar, cinnamon sugar or whatever suits your fancy. Serve them with jam, or syrup or real butter.